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  • Prep-time: / Ready In:
  • Makes 5 cups

The tropical root vegetable yuca (sometimes labeled as cassava) adds satisfying starchiness to this chopped salad. Jalapeño adds a touch of spiciness; to further dial up the heat, include some of the jalapeño seeds. 

Note: Raw yuca contains toxins which are concentrated in the skin, so always peel and cook the root before eating it.

Yuca salad

Ingredients

  • 1 teaspoon baking soda
  • 1 lb. yuca, peeled and cut into 1-inch pieces (3 cups)
  • 2 cups finely chopped fresh kale
  • 2 cups chopped peeled English cucumber
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced scallions (green onions)
  • ½ cup fresh parsley or cilantro, finely chopped
  • ¼ cup lemon juice
  • 1 fresh jalapeño chile pepper, seeded and finely chopped
  • ½ teaspoon sea salt

Instructions

  1. In a pot combine baking soda and 10 cups water; bring to boiling. Add yuca and cook, uncovered, about 10 minutes or until yuca is tender; drain. Place yuca in a bowl; let cool.
  2. Add remaining ingredients. Toss to combine.

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Elizabeth A. Christensen5 months ago
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Yucca

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